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sauteed chicken breast


thomasdavis81

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I am currently a culinary student and am going through cooking practicals, next week I have to do a sauteed chicken breast with a sauce, simple right? The problem is that the chefs really want us to step up and do some really good and different stuff as this is my next to last quarter. No more cooking out of ProChef, however we are very limited in our ingredients; basically we get the standards: potatoes, onions, garlic, celery carrots, parsnips, leeks, butter, salt, pepper, chicken stock, oils, cream, milk, and etc; we get no demi, or herbs. I have done a small amount of research my self and really have not seen anything that jumps out at me with these limited ingredients if anyone has any ideas i don't need recipes just some ideas that i can run with and expand upon.

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I am currently a culinary student and am going through cooking practicals, next week I have to do a sauteed chicken breast with a sauce, simple right?  The problem is that the chefs really want us to step up and do some really good and different stuff as this is my next to last quarter.  No more cooking out of ProChef, however we are very limited in our ingredients; basically we get the standards: potatoes, onions, garlic, celery carrots, parsnips, leeks, butter, salt, pepper, chicken stock, oils, cream, milk, and etc; we get no demi, or herbs.  I have done a small amount of research my self and really have not seen anything that jumps out at me with these limited ingredients if anyone has any ideas i don't need recipes just some ideas that i can run with and expand upon.

open it up like an elephant ear fill it,roll it and wrap it with cling film,cook it slowly in liquid or in the oven then when u serve it you cut it in half so that u can see a little of the filling,try matching with colours for the filling,good luck!

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I'm assuming that your chef just wants to see if you can do a basic pan sauce....my advice would be to do something like cook your chicken breast, and while it is resting, drain out excess fat from the pan (if any) and saute some things like mushrooms, shallots, garlic, leeks, etc, then deglaze with a bit of wine/sherry, then add the stock...you can add a bit of cream if you wish, reduce until nice consistency and mount with butter. Make sure it is seasoned nicely and you are good to go.

If you want to make it more complicated than that I have no ideas for you.

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I'm assuming that your chef just wants to see if you can do a basic pan sauce....my advice would be to do something like cook your chicken breast, and while it is resting, drain out excess fat from the pan (if any) and saute some things like mushrooms, shallots, garlic, leeks, etc, then deglaze with a bit of wine/sherry, then add the stock...you can add a bit of cream if you wish, reduce until nice consistency and mount with butter. Make sure it is seasoned nicely and you are good to go.

If you want to make it more complicated than that I have no ideas for you.

The thing is that a pan sauce would be fine however they are looking for us to step up and do something better. The problem is that with the limited ingredients we are allowed to use there is not alot of different things i can do, from what i know anyway. Besides just making a completly seperate sauce like a bureblanc, but that seems like a waste of all those great little carmalized bits that will be in the bottom of the pan to me. So yea I guess what I saying is I am looking for a pan sauce that is somewhat more complicated.

And to the other post the chicken breast has to be sauteed.

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Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of browning the food while preserving its color, moisture and flavor,so whats your problem...

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Lol, so you want to do a complicated sauce out of basic ingredients? I mean, veg, chicken stock, cream etc. is the stuff to do a pan sauce, so it's hard to go above and beyond with such basic ingredients.

If you have access to other vegetables you could do a coulis sauce (carrot, red pepper, etc). You could do something with coffee or espresso, you could fortify and reduce the chicken stock and make a clarification and use it as a sauce (broth/sauce), chocolate and make a bastardized mole sauce....I dunno.

I don't know how to make a pan sauce more complicated...

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Somewhat along the lines of one of the other responses, I would create a stuffing of sauteed mushrooms (a couple of different ones), bread crumbs, rosemary, some parsley, a little white wine, and some cooked diced bacon.

Then I'd pound the chicken breasts as consistently flat as possible, add the stuffing and roll them up. Tie or pin with poultry pins and saute in butter until nicely carmelized. Then add some stock, cover the pan and simmer until internal temperature is correct.

Slice on the diagonal, and what pan sauce remains, add some cream, cognac or brandy, reduce to correct consistency, season, and ladle over the sliced roullettes.

doc

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Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of browning the food while preserving its color, moisture and flavor,so whats your problem...

yea i know what sauteed means i am asking about a sauce, i understand that making a pan sauce out of basic ingredients is easy but i was just hoping that someone out there had some ideas i havn't thought about, like using pureed vegetables, or something like that.

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I sympathize, ask myself much the same question whenever I step into the kitchen hungry.

There really ARE some good answers, and there really could, would, and should be some nicely developed principles and documentation, hopefully with good details and video clips, but I'm still looking for those.

Broadly can go

Classic French White

Classic Italian Red

Oriental

Other modern stuff of questionable quality

Can emphasize acid from citrus (lemon or orange) or vinegar, sugar, flavors in breading of the chicken, flavors in filling of the chicken, and more.

Don't ignore

Gray Kunz and Peter Kaminsky, 'The Elements of Taste', ISBN 0-316-60874-2, Little, Brown and Company, Boston, 2001.

For French white, the main ingredients are shallots, garlic, mushrooms, dry white Chardonnay wine, appropriate white stock, blond roux, milk, heavy cream, egg yolks, S&P, lemon juice, and finished with soft butter.

In this case, stay totally away from all cooking lessons of the last 30 years and go back to the old themes -- make cups of this stuff, before cooking the chicken, keep it warm, just before serving finish it with softened butter, and then drown the chicken with it. It's the top, center, crown jewel of 'finger lick'n good'.

Various cases are fantastic with scallops, chicken, and veal.

In the sauce can include fluted mushroom caps or morels.

If the chicken is split open, pounded flat, and rolled up with a filling, and lightly browned, then even better.

But this sauce makes nearly anything taste at least good and usually terrific.

This sauce isn't a 'pan sauce'; for the 'fond', wash it down the drain.

New? No. Terrific? Yes.

Your teachers may get a heart attack eating this stuff, but just no way on this planet can they say it's not good.

I have some favorite proportions:

5 T minced shallots

1 clove of garlic, minced

6 ounces of sliced, small to medium white button mushrooms, washed, trimmed

2 C French dry white Burgundy wine from Pinot Chardonnay grapes

a bouquet garni with bay leaf, thyme, and parsley

1 C appropriate stock

10 T all purpose flour

8 T butter (lightly salted or unsalted)

1 1/2 C hot milk

1 C whipping cream

4 egg yolks (USDA Grade A Large)

S&P to taste

juice of one lemon or to taste

additional soft butter, several T, to taste

Put first 6 ingredients in a 3 quart pot, reduce without scorching to 1 1/2 C.

If want to poach the chicken instead of frying it, then use this stock as the poaching liquid, remove the chicken, and continue with the sauce.

Remove and discard the bouquet garni.

In another 3 quart pot, make blond roux of flour and butter and heat with slow bubbling for 60 seconds, stirring constantly with wooden spatula.

Remove pot with roux from heat and add simmering stock to hot roux all at once. Whip thoroughly and return to heat, whipping constantly reaching all parts of pot. Mixture will be stiff.

Slowly blend in hot milk with constant whipping. Whip and bubble slowly till smooth and remove from heat.

Use whip to mix cream and yolks in a 1 qt bowl. With constant whipping, slowly add roughly 1/3 of hot sauce, by tablespoons at first, to cream and yolks. Add cream-yolk-sauce in 1 qt bowl back to main sauce in 3 qt pot and whip until uniform.

Add S&P to taste. Add lemon juice to taste.

Keep sauce warn.

Just before serving add a few T of softened butter 1 T at at time and whip to combine.

When the chicken is done, drown it with the sauce and serve.

What would be the right food and wine to go with

R. Strauss's 'Ein Heldenleben'?

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I sympathize, ask myself much the same question whenever I step into the kitchen hungry.

There really ARE some good answers, and there really could, would, and should be some nicely developed principles and documentation, hopefully with good details and video clips, but I'm still looking for those.

Broadly can go

Classic French White

Classic Italian Red

Oriental

Other modern stuff of questionable quality

Can emphasize acid from citrus (lemon or orange) or vinegar, sugar, flavors in breading of the chicken, flavors in filling of the chicken, and more.

Don't ignore

Gray Kunz and Peter Kaminsky, 'The Elements of Taste', ISBN 0-316-60874-2, Little, Brown and Company, Boston, 2001.

For French white, the main ingredients are shallots, garlic, mushrooms, dry white Chardonnay wine, appropriate white stock, blond roux, milk, heavy cream, egg yolks, S&P, lemon juice, and finished with soft butter.

In this case, stay totally away from all cooking lessons of the last 30 years and go back to the old themes -- make cups of this stuff, before cooking the chicken, keep it warm, just before serving finish it with softened butter, and then drown the chicken with it.  It's the top, center, crown jewel of 'finger lick'n good'.

Various cases are fantastic with scallops, chicken, and veal.

In the sauce can include fluted mushroom caps or morels.

If the chicken is split open, pounded flat, and rolled up with a filling, and lightly browned, then even better.

But this sauce makes nearly anything taste at least good and usually terrific.

This sauce isn't a 'pan sauce'; for the 'fond', wash it down the drain.

New?  No.  Terrific?  Yes.

Your teachers may get a heart attack eating this stuff, but just no way on this planet can they say it's not good.

I have some favorite proportions:

5 T minced shallots

1 clove of garlic, minced

6 ounces of sliced, small to medium white button mushrooms, washed, trimmed

2 C French dry white Burgundy wine from Pinot Chardonnay grapes

a bouquet garni with bay leaf, thyme, and parsley

1 C appropriate stock

10 T all purpose flour

8 T butter (lightly salted or unsalted)

1 1/2 C hot milk

1 C whipping cream

4 egg yolks (USDA Grade A Large)

S&P to taste

juice of one lemon or to taste

additional soft butter, several T, to taste

Put first 6 ingredients in a 3 quart pot, reduce without scorching to 1 1/2 C.

If want to poach the chicken instead of frying it, then use this stock as the poaching liquid, remove the chicken, and continue with the sauce.

Remove and discard the bouquet garni.

In another 3 quart pot, make blond roux of flour and butter and heat with slow bubbling for 60 seconds, stirring constantly with wooden spatula.

Remove pot with roux from heat and add simmering stock to hot roux all at once.  Whip thoroughly and return to heat, whipping constantly reaching all parts of pot.  Mixture will be stiff.

Slowly blend in hot milk with constant whipping.  Whip and bubble slowly till smooth and remove from heat.

Use whip to mix cream and yolks in a 1 qt bowl.  With constant whipping, slowly add roughly 1/3 of hot sauce, by tablespoons at first, to cream and yolks.  Add cream-yolk-sauce in 1 qt bowl back to main sauce in 3 qt pot and whip until uniform.

Add S&P to taste.  Add lemon juice to taste.

Keep sauce warn.

Just before serving add a few T of softened butter 1 T at at time and whip to combine.

When the chicken is done, drown it with the sauce and serve.

einstein,not!

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